Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into ½ inch pieces
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • ½ cup plain non-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • ¼ tsp garlic powder
  • 2 cups celery, finely diced
  • ½ cup red onion, finely minced
  • 1 cup red grapes, halved
  • 1 cup fresh baby spinach
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large non stick skillet over medium high heat. Note: Wait until the oil shimmers so the chicken sears immediately.
  2. Add the cubed chicken breast in a single layer. Sear without moving for 3-4 minutes until a golden brown crust forms, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F (74°C).
  3. Remove chicken from heat and let it rest on a plate for 5 minutes. Note: This prevents the yogurt dressing from melting.
  4. In a medium mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, minced garlic, and garlic powder until the mixture is smooth.
  5. Add the rested chicken, diced celery, red onion, and grapes to the dressing bowl.
  6. Fold gently with a silicone spatula until the chicken is evenly coated in the velvety sauce.
  7. Divide the mixture into four bowls over a bed of fresh baby spinach.
  8. Garnish with chopped parsley for a fresh, green finish.